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Day 177 – Marble Cupcakes

24 Jan

So I have to start today by reminding you that I am not a cake decorator….I have gotten significantly better since Day 1 of the this blog.  But, nowhere near as good as some of my fellow bloggers.  But, I am working on that.  And it never stops me from trying.  (Trust me.  You’ll see what I mean when you scroll down.)

Marble Cupcakes (recipe below from District Kitchenette).  Doesn’t sound complex, I know.  But just wait…

Marble-Cupcake     Mini-Marble-Cupcake

The cake is very dry. It almost feels powdery in my mouth.  The white part gives the impressions of angel food cake, while the dark part is, obviously, chocolate. It’s sweet, but not too sweet.

Chocolate-Ganache     Chocolate-Ganache-Cupcake     Mini-Chocolate-Ganache

The ganache is smooth and creamy, but pretty thick.  It’s got a sweet but very dark chocolate taste.


The frosting is extremely thick. As is, I used about 1-2 cups less sugar than was called for and my arm was shaking while I piped the frosting cause it was so thick.  This tastes like the buttercream that comes on cakes when you get them at a shop. It’s a buttercream, but half shortening, so it’s just a little different.

Finished-Cupcake-side     Mini-Finished

This has a nice chocolate-vanilla balance. The cake offers both, then chocolate ganache, then vanilla buttercream. So you get the full combo, for sure. The toppings definitely negate the dryness a little, but I still really want to a glass of milk or water to wash it down.

Note: The recipe offers a how-to video for the flower petals (yes, that’s what the design is supposed to be.) It’s a good video. And mine aren’t too bad for the first time with this style. But check out the original, cause hers are beautiful!

Finished-Cupcake     Mini-Finished-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 3.5
  • TOTAL: 18.5


Marble Cupcakes (recipe from District Kitchenette)


  • 1 3/4 cups cake flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk, room temperature
  • 1/3 cup heavy cream, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup boiling water


  • 8 ounces good-quality bittersweet chocolate
  • 3/4 cup heavy cream
  • 2 tablespoons corn syrup


  • 8 cups (2 pounds) confectioners sugar
  • 1/2 cup shortening
  • 1/2 cup unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup milk

For directions visit District Kitchenette.

*Tomorrow: Chocolate Salted-Caramel Mini Cupcakes*

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